AuthorMichelle McKernanA dish this simple shouldn’t taste so good! This is an easy one-pot recipe which packs a punch. The natural aroma of cinnamon and bay leaf give a kick to the tomato sauce, with the whole dish being rounded off by some fresh parsley, pumpkin seeds and delicious crumbled feta.
Allergens: Milk | Sulphites | Wheat | Celery
GET STARTED
Put the kettle to boil. Peel and finely chop the carrot and red onion.
COOK THE ONION AND CARROT
Heat a drizzle of olive oil in a large pan over medium heat. Once it’s heated, throw in the onion and carrot. Let it cook for 2-3 Minutes.
PREPARE THE STOCK
As the veg cooks, peel and chop the garlic. Then put the chicken stock cube in 200ml of boiling water from the kettle and dissolve.
COOK THE LAMB
Add the lamb and cinnamon to the pan of veggies, sauté for 5-6 Minutes
PREPARE THE SPELT
Add the oregano, tomato paste and garlic to the pan, and cook for a further 1 minute. Then add the chopped tomatoes, chicken stock, spelt and bay leaf. Season to taste and cook covered for 15 Minutes. Give it a good mix to make sure the spelt doesn’t stick.
FETA AND PARSLEY
As you wait, crumble the feta cheese and chop the parsley, stalks and all.
SERVE THE DISH
Divide the dish between bowls and garnish with the pumpkin seeds, parsley and feta. Enjoy!
Ingredients
Directions
GET STARTED
Put the kettle to boil. Peel and finely chop the carrot and red onion.
COOK THE ONION AND CARROT
Heat a drizzle of olive oil in a large pan over medium heat. Once it’s heated, throw in the onion and carrot. Let it cook for 2-3 Minutes.
PREPARE THE STOCK
As the veg cooks, peel and chop the garlic. Then put the chicken stock cube in 200ml of boiling water from the kettle and dissolve.
COOK THE LAMB
Add the lamb and cinnamon to the pan of veggies, sauté for 5-6 Minutes
PREPARE THE SPELT
Add the oregano, tomato paste and garlic to the pan, and cook for a further 1 minute. Then add the chopped tomatoes, chicken stock, spelt and bay leaf. Season to taste and cook covered for 15 Minutes. Give it a good mix to make sure the spelt doesn’t stick.
FETA AND PARSLEY
As you wait, crumble the feta cheese and chop the parsley, stalks and all.
SERVE THE DISH
Divide the dish between bowls and garnish with the pumpkin seeds, parsley and feta. Enjoy!